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Bridal Club Magazine


Make Your Own Three Tiered Wedding Cake

Not many people enjoy the traditional taste of fruit and almond iced wedding cakes - but we still love the look of that tiered cake, the one we all dreamed of since we were little girls. You or a friend or mum - can make this version quite simply and turn it into your own magical creation for your wedding day.

Ingredients

  • 750 g butter (1 ½ pounds)
  • 5 ¼ cups of all-purpose flour
  • 3/8 teaspoon baking soda
  • ¾ teaspoon ground mace
  • 4 ½ tablespoons of lemon juice
  • 1 ½ cups white sugar
  • 1 ½ tablespoons vanilla extract
  • 15 eggs
  • 3/8 teaspoon salt
  • 1 1/5 teaspoons cream of tartar

Directions

  1. Preheat the oven to 150 degrees C (300 degrees F). Grease and flour three round tube pans, one 10 inch, one 8 inch and one 5 inch.
  2. Sift the flour, baking soda, ground mace and 2 ¼ cups of the sugar into a large bowl.
  3. Using your hands, rub the butter into the flour mixture.
  4. Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
  5. In a large bowl, whip the egg white with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 ¼ cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg white into the batter in four portions, folding in very gently with you hands until no white limps are visible. Spoon batter into the prepared pans.
  6. Bake at 150 degrees Celsius for 2 ½ hours for the 10-inch pan, 2 ¼ hours for the 8-inch pan and 1-½ hours for the 5-inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5-inch cake from the oven and let stand in the pan for one hour before turning out. When the 8-inch cake is done turn off the oven and let it stand for ½ an hour more in the oven. Remove it then 15 minutes after that - remove the 10-inch cake. Let the 8 and 10 inch cakes stand on cooling racks ½ an hour before turning out. Allow cakes to cook overnight before frosting. Pillars can either separate this cake or it can simply be stacked on top of one another. Frost or ice as desired.

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